The classic dish is a thick stew served over heaps of rice (in fact, sometimes the rice seems to be the dominant ingredient). Our soup version is much brothier, so the stew part gets diluted. And we use much less rice—it’s more accent than centerpiece.

This dish does take some time to make. Soaking the beans requires at least an hour, then cooking time adds another 2 hours or more (most of it unattended). Prep time is half an hour or so—but you can do that while the beans are simmering.

This recipe makes 4 to 5 quarts (or even more, if you like a really soupy soup). So serve it when you’re expecting a crowd.

But leftovers freeze really well, too. So you can make this recipe and have soup for a month.

Quick soak the dried beans: Pick over the beans to remove any dirt or stones. Place the beans in a large cooking pot or Dutch oven (one that holds 7 quarts or more), and add enough water to cover the beans by 3 inches. Bring the water to a boil and let it boil for 2 minutes. Then remove the cooking pot from the heat, cover it, and let it sit for an hour (longer is OK). See Notes for alternatives to the quick-soak method.

When ready to prepare the soup, drain the beans. Place the beans back in the cooking pot, then add about 14 cups of water or stock (you may need to add more later). Bring the beans to a simmer on medium stovetop heat, then reduce the heat so the beans simmer very slowly. Skim off any scum that may rise to the surface. Set a timer for 45 minutes.

While the beans are simmering, prep the remaining ingredients (this will take 20 to 30 minutes, so time accordingly): Peel the onions and cut them into dice of ½ inch or a bit smaller. Set aside.

Wash and dry the celery, then peel off the stringy outer bits. Cut the celery into pieces of ½ inch or so. Set aside.

Wash and dry the green bell pepper, then cut it in half. Using a spoon, scoop out the seeds and discard them, and cut away the white ribs. Cut the bell pepper into pieces of ½ inch or so. Set aside.

Wash and dry the scallions (you can just shake the water off). Cut off the root ends, then mince both the white and green parts. Set aside (you may want to reserve some of the minced green tips for garnish).

Peel the garlic and mince it finely, or cut it into thin slices. Set aside.

Place a large skillet (preferably nonstick) on medium stovetop heat. When hot, add the olive oil. When the oil has heated (15 seconds or so—it’ll shimmer), add the onions. Season with salt (to taste), and sauté the onions for 5 minutes.

Meanwhile, cut the sausage into halves or quarters lengthwise. Then cut the sausage across into pieces of ½ inch or less. Set aside.

After the onions have been cooking for 5 minutes, add the chopped celery, bell pepper, and scallions to the skillet. Sauté the mixture for another 4 to 5 minutes.

Add the garlic to the skillet and sauté for a minute.

Anytime after the 45-minute timer goes off (Step 2; exact timing not critical), scrape the onion mixture into the cooking pot containing the beans. Add the thyme, oregano, cayenne pepper, and hot sauce to the bean mixture.

Now add the sausage pieces to the skillet (you may add extra oil if you wish, though that usually won’t be necessary). Cook the sausage for 5 minutes or so (to brown it a bit).

Add the browned sausage pieces to the cooking pot containing the beans. Add more water or stock if necessary (you’re aiming for a fairly soupy consistency; feel free to add even more stock if you like a very liquidy soup). Taste the mixture, then add more seasoning if necessary. Cook the soup at a simmer for another 45 minutes to 1 hour (until the beans are soft and tender).

While the soup is cooking, prepare the rice according to package directions. Once the soup is cooked, you’re ready to add the rice to the cooking pot. (Before you add the rice. you may want to break up the beans a bit with an immersion blender to thicken the soup; see Notes.) After adding the rice, stir the mixture to combine all ingredients.

Ladle the soup into bowls and serve. If you like, you can garnish each serving with minced green scallion tips or minced parsley. We always serve this soup with a bottle of hot sauce so those who want a spicier dish can add more heat.

Notes

Instead of quick-soaking the beans (Step 1), you can soak them the night before you make the soup. Just pick over the beans to remove any dirt or stones. Place the beans in a large cooking pot or Dutch oven, then cover them in water by at least 3 inches. Allow the beans to soak overnight. When you’re ready to proceed, continue with Step 2.

You can make this dish without soaking the beans at all. But the beans will take much longer to cook—so add at least an hour to the cooking time in Step 2.

The traditional red beans and rice dish often is made with a ham bone, but that’s something most of us don’t usually have on hand. For this dish, we substitute ham stock or chicken stock (broth). The quickest and easiest way to make stock is by using soup base—a concentrated paste that’s sold in the soup aisle of your supermarket. Just mix the paste with water (using as much as you need to make the flavor as strong as you wish).

You can also add ham hocks or shanks to the pot in Step 2 and cook them with the beans. Remove the ham shanks before adding the rice (Step 15). If you like, you can let the ham pieces cool a bit, then cut the meat off the bones, dice it, and add the pieces to the soup pot. (Even when we do this, we generally need to add some ham base to make a stronger flavored broth.)

Andouille is a spicy Louisiana sausage that’s flavored with garlic. It’s usually made with pork, although beef versions are also available. Most of the national brands you’ll find in US supermarkets aren’t very good, so look for a local brand. Even better, look for one that’s made in Louisiana. If you can’t find a decent andouille sausage, just substitute a good-quality kielbasa or other smoked sausage.

Adjust the spices in this dish to your taste. We sometimes add a couple teaspoons of Cajun or Creole spice mix. Be aware, however, that commercial mixes often are very salty.

Speaking of salt, we generally use the Kosher variety. This is coarser than regular table salt, so it doesn’t seem as “salty” by volume. If you’re using table salt, reduce the amount specified for seasoning the onions (Step 8) by about half.

We sometimes add Worchestershire sauce to this dish. If that idea appeals to you, try adding a tablespoon when you add the other spices (Step 12).

If you use an immersion (stick) blender to break down the beans (Step 15), use one with a metal shaft. If your immersion blender has a plastic shaft, the hot liquid may crack it. Ask us how we know.

You can add more (or less) rice than the amount specified in the recipe. Less rice of course means fewer calories. BTW, we cook the rice separately rather than dumping it into the soup pot to cook so that it doesn’t absorb too much of the soup broth.

Red beans and rice is a Creole dish, not Cajun. Creole refers to “people descended from the colonial settlers in Louisiana, especially those of French and Spanish descent.” By contrast, Cajuns are descended from Acadians—“French-speakers from Acadia in what are now the Canadian Maritimes.” For information on the difference between the two cuisines, see our conversation below.

Soup’s On!

“So I can never remember the difference between Cajun and Creole food,” said Mrs. Kitchen Riffs, spooning her Red Beans and Rice Soup.

“Well, Cajun food tends to be rustic,” I said, between slurps. “While Creole is more European-influenced. Creole dishes tend to be a bit fancier, and are quite common in New Orleans restaurants.”

“Either way, this is yummy stuff,” said Mrs K R. “All the flavor of the mother dish, but not nearly as heavy.”

“Yup,” I said. “In fact, the flavor seems even more souped up than the original version.”

“I’m going to ignore that pun,” said Mrs K R.

“But you appreciated my soup-to-nuts explanation of Cajun and Creole cuisines?” I said.

This is really is perfect for the crazy polar vortex weather we've been experiencing. there's a European butcher shop n my hood that sells ham bones and they're pretty good, not nearly as good as one from a ham we would have but better than not having one. I have had immersion blenders that are plastic (Wolfgang Puck) but now I have the Cuisinart which is excellent. I've never liked the blenders with plastic vessels either. I have to ask: how hot was your soup to crack the stick blender? https://kitcheninspirations.wordpress.com/

Hi Eva, the soup was simmering when we cracked the immersion blender -- so about 212 F, I'd guess. Really a surprise to us -- I forget the brand, but it was a good one. Subsequently I read about this happening to other people -- seems like a real conceptional design mistake. Anyway, the weather has been awful lately, hasn't it? This soup is an antidote! Thanks for the comment.

This reminds me of the worst date in my life. I met this man in Knoxville at a business leaders conference and we really hit it off. He invited me to his house for red beans and rice and he said it was the best anyone could get in Knoxville.

He came to my house and picked me up and just as we were getting to his house he said, "Now duck down so nobody sees you because it would be difficult if my wife found out I was entertaining while she was out of town."

Thankfully we weren't far from my house and I asked him to pull over so I could duck down and when he did I got out and walked home.

I haven't eaten red beans and rice without laughing. I never thought to ask him if he was married - in my world you didn't go on a date if you already had one!

Well, this is a damn good idea!!!! The heaviness of the normal red beans and rice is exactly why we don't make it but once a year. We're both trying to cut back on white rice so I love the soup idea that seems to do just that! I bet one could even use brown rice in this recipe. Great idea and a great looking bowl of soup!!! (Just read Maureen's story - ha ha). Thanks John!!

Hi John , again you saved the day , my folks was asking for red beans and rice and they also love soup anytime of the year . I read your delicious post and put some red beans in soak for overnight . Andouille sausage puts this soup over the top . Thanks for the recipe and you betcha it will be on the dinner table tomorrow with some hot water cornbread . Thank you so much for sharing ... Pinning this one ~Nee~ :)

Anything with rice an beans is my cup of tea/soup. The combo is a staple in my home country, something that I grew up eating and enjoy a lot. I visited NOLA 2-3 years ago and fell in love with its full of flavor cuisine. Mardi gras also coincides with Brazilian carnival which arrive soon.

This is a brilliant idea, I do love red beans and rice but I think the soup version makes it even more appealing! And I wouldn't think of eating it without my trusty bottle of hot sauce right alongside :)

Hi John,Wow! What a fabulous soup. It really is a hearty soup that fills you up with ingredients that are so good and good for you as well. Love the beans, rice, and the andouille sausage. Wish I had a bowl of this spectacular soup right now...Thanks for sharing, have a great week...Dottie :)

We are watching a little of man vs food here recently and my son has learned that the food from New Orleans and Texas are usually rich and comes in big portions!!! He will be shocked to see your soup... This may be a too light to be the New Orleans kind of soup but this is the kind that I really like.

Hi John,In all my years of making red beans and rice, the only time I have "souped" it up was when there were leftovers, lol...What a wonderful idea! I'm one of the few people I know who usually has a ham bone in the freezer. I even save the "scraps" from those ham slices Marion likes so much. She never eats the whole thing and I don't care for them at all:)

I love the ingredients in this soup John. The peppers are new to me. I'll remember that. I usually soak beans over night. For some reason that quick method just doesn't seem to work for me. I get impatient I think:)

Thank you so much for sharing, John...Unfortunately, but thankfully before it was taken out of the freezer, I wasn't able to make the brisket that I am still "dying" for. Marion is boycotting beef these days. Now I have to wait until company is coming or she goes back to liking beef, lol...However, it is in the freezer waiting patiently:) Thanks again, John...

Oh, one more thing. What about Gullah dishes? (not sure that's spelled correctly) In between the Creole and Cajun? Just wondering because I've been wanting to research it for a while now...

Hi Louise, too bad Marion is off beef! But I'm sure that'll change. Don't know much about Gullah dishes -- aren't they more South Carolina and Georgia? Low country dishes that are African-influenced? Need to look that up! Thanks for the comment.

This dish is beautifully presented. I love beans in any soup, they taste good and you know they are good for you. Your andouille sausage may be hard to find in coastal New South Wales but we have similar to kielbasa. The spices, tabasco and possibly Worcestershire are all gorgeous additions and would create a haven of flavour. Very nice John :)

I am a soup lover. I eat a LOT of soup. I love how it gets better the second day. I am with Amira that unattended recipes are WONDERFUL. I am making White Russians this weekend by the way----thank you.

I think you are trying to win Manservant's heart. He loves red beans and rice and I usually do a similar version, at least as far as the spices go. Mine turns out to be more of a stew than a soup. First had it when his Mom served it to me. I won't tell you what I thought it looked like. Let's just say yours is way more attractive. You are reminding me that it is that time of year to get this party started!

love the idea of this red beans and rice soup, because a) less calories is what i'm going for right now, and b) i'm freezing today for obvious reasons (why again does it have to be 18 degrees out when it was JUST 65 degrees the other day?)...this would be perfect.

Thanks for letting me know the difference between Cajun and Creole dishes - I had no clue. This really does look like a clean and warming soup and good for your current weather. I can imagine this warming you up in no-time xx

Hahaha - y'all are too funny - "the flavor seems even more souped up than the original version.” and your "soup-to-nuts explanation of Cajun and Creole cuisines" had me LOL!I happen to fall under that nuts category as I had no clue of the difference either!This Red Beans and Rice Soup is a fantastic idea!

Oh, yeah! My first thought was NOLA when I read red beans and rice! Love the dish and want to try your version of it, with andouille sausage, of course. :-) It's hearty food made for this bitter cold windy weather that brings up visions of NOLA! Thanks for the recipe!

I love red beans and rice! And I love the soup versions too, this looks SO good. When we lived in Texas, a nearby farm would have fresh beans, pintos, creamers, black eyed, so I would always make this with fresh beans. I could do with a bowl right now, I'm outside at the park and freezing!

Perffect Mardi Gras recipe....my mouth waters at this beautifully plated dish. I adore Andouille and firmly believe it makes anything taste divine. One of those sausages you feel tempted to pop into mouth while cooking, hahaha! Thanks for posting this :)

LOVE CREOLE FOOD! As soon as I read that, I was all over it. You make me want to dive into rice and beans. I rarely say that :) But the flavours you put into your cooking is just what I love! You make the ordinary extraordinary!! :)

Mmm, those sausages in the soup look almost like peach slices. I wonder if you could also add peaches to this dish (just kidding, please don't 'put me in the soup' for asking that question)! I suppose you could use canned red beans but then again it might not taste as good?

Hi Fran, never thought to add fruit to this dish. And doubt if I ever will. :D Canned beans should work, although because you don't need to cook it as long, the flavor won't develop quite as much. Should be fine, though. Thanks for the comment.

I happen to have a hambone. Did not know the difference between creole and Cajun - thought maybe one was Native-American based. Hard to do low- carb but making it soupier helps. And how this warms during our current arctic blast!

I haven't been to the south yet but always curious about Cajun and Creole food that I hear. This soup sounds delicious. I love that each ingredients is very flavorful in the soup. I've been eating soups and light food for the past 2 weeks and this looks so good right now!